Vegetarian Baked Bean Casserole
A hearty and savory baked bean casserole made from scratch with dried beans and a rich, tangy fresh tomato sauce. This comforting side dish is slow-baked to perfection, packed with fiber and flavor from smoky spices and a hint of sweetness.
For 4 servings
Soak and cook the beans
- Place the dried kidney and navy beans in a large bowl and cover with water by at least 2 inches. Let them soak overnight, or for at least 8 hours.
- Drain the soaking water and rinse the beans well.
- Transfer the beans to a large pot or Dutch oven. Add 6 cups of fresh water.
- Bring to a boil, then reduce the heat to a simmer. Cook for 60-90 minutes, or until the beans are tender but not mushy. Drain and set aside.
Prepare the sauce
- While the beans cook, heat olive oil in a large oven-safe skillet over medium heat.
- Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until softened.
- Stir in the minced garlic and smoked paprika, and cook for another 30 seconds until fragrant.
- Pour in the fresh tomato puree, apple cider vinegar, maple syrup, and Dijon mustard. Stir well to combine.
- Season with salt and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes for the flavors to meld.
Combine and bake
- Preheat your oven to 375°F (190°C).
- Add the cooked and drained beans to the skillet with the sauce. Stir gently to coat them evenly.
- If your skillet is not oven-safe, transfer the mixture to an 8x8 inch baking dish.
- Bake uncovered for 25-30 minutes, until the sauce is bubbly and has thickened.
Rest and serve
- Remove the casserole from the oven and let it rest for 5-10 minutes. The sauce will continue to thicken as it cools.
- Serve warm as a hearty side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To save time, cook the beans in a pressure cooker. They will be tender in about 20-25 minutes after soaking.
- 2For a smoother tomato sauce, blanch the tomatoes and remove their skins before pureeing.
- 3This casserole can be made ahead. Store it covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- 4Feel free to use other beans like pinto or black beans for a different flavor profile.
Adapt it for your goals.
Healthy
For a lower-sugar version, omit the maple syrup and use an extra teaspoon of smoked paprika for flavor. Ensure you use low-sodium mustard.
high proteinHigh protein
Add 1 cup of cooked quinoa or crumbled firm tofu to the bean mixture before baking to boost the protein content.
quickQuick
If you're short on time, you can use two 15-ounce cans of beans (drained and rinsed) instead of dried beans. The dish will be ready much faster.
gluten freeGluten free
This recipe is naturally gluten-free. Always check your mustard and other condiments to ensure they are certified gluten-free if you have a severe allergy.
Why this is on our healthy list.
Excellent Source of Fiber
Beans are incredibly high in dietary fiber, which promotes digestive health, helps regulate blood sugar, and keeps you feeling full.
Rich in Plant-Based Protein
This casserole provides a significant amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Heart-Healthy
Being low in saturated fat and made with fresh ingredients, this dish supports cardiovascular health. The fiber in beans can also help lower cholesterol.
Packed with Antioxidants
Fresh tomatoes are a great source of lycopene, a powerful antioxidant that helps protect your cells from damage.
Frequently asked questions
Yes, this from-scratch version is very healthy. It's packed with fiber and plant-based protein from the beans, and making it at home allows you to control the sodium and sugar content, avoiding the preservatives found in canned versions.
